Béchemel

Béchemel Serves 6-8

Ingredients:

57g (4 TB) unsalted butter

57g (4 TB) all-purpose flour

950mL (4 C) whole milk (warmed)

tt or (1/2 tsp) salt

tt or (1/4 tsp) ground white pepper

A pinch of ground nutmeg (optional, but traditional, freshly ground is preferred!)

Instructions:

Melt the Butter
In a medium saucepan, melt the butter over medium heat. Let it melt completely without letting it brown.

Make the Roux
Once the butter is melted, whisk in the flour. Continue to whisk constantly for about 1-2 minutes. This will form a thick paste called a "roux." Don’t let it get too dark; you want to cook it lightly, it should be bubbling and lightly nutty in aroma.

Add the Milk
Gradually pour in the warm milk, a little at a time, while whisking constantly to prevent lumps from forming. Keep stirring until the sauce begins to thicken, about 5-7 minutes.

Season the Sauce
Once the sauce is thickened to your liking, add the salt, pepper, and a pinch of nutmeg if desired. Stir well to combine. Taste and adjust the seasoning as needed to your liking.

Our Favorite Uses:

1. Lasagna
   Use it to layer in your lasagna

2. Transform into a Mornay Sauce by Adding Cheese

   1. 1/2 cup grated Gruyère cheese (or Swiss cheese)

   2. 1/2 cup grated Parmesan cheese

How to Store:

Store it in the fridge for up to 3 days. If it thickens too much while sitting, simply reheat it over low heat and whisk in a splash more milk to loosen it up.